Amuse Me!! Favorite Fall Flavor Combos (Recipes?)

Decorating By luvscakes Updated 7 Sep 2009 , 1:57pm by bobwonderbuns

lutie Cake Central Cake Decorator Profile
lutie Posted 24 Sep 2008 , 5:33pm
post #61 of 126

My favorite is Apple Butter... I use it as a filling in my spice cakes, in between cookies and biscuits, and just about anything other than chocolate in the fall and winter. It should be homemade, of course.

mom2leelee Cake Central Cake Decorator Profile
mom2leelee Posted 24 Sep 2008 , 5:41pm
post #62 of 126

lutie..thanks for that idea. My mom just canned some apple butter the other and I never thought of using it as a filling!

toodlesjupiter Cake Central Cake Decorator Profile
toodlesjupiter Posted 24 Sep 2008 , 5:47pm
post #63 of 126

Anyone know where to get good apple butter? I'm in So. CA, and haven't found any that could compare to my Grandma's. Do you know how to make it? TIA!

justgale Cake Central Cake Decorator Profile
justgale Posted 24 Sep 2008 , 10:21pm
post #64 of 126

My computer is finely letting me post and I've been hogging up the space on the candy and cookie thread so I figured I'd take up somemore space over here too. icon_wink.gif
Here are the recipes for the Banana and Zucchini Breads

Banana Bread
2 1/2 cups flour
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
3/4 cup milk
3 Tablespoons veg. oil
1 cup mashed bananas

Preheat oven to 350. Place your sugars in a large bowl. Add the egg. milk, and veg. oil. Mix well. Stir in your dry ingredients. Make sure it is all mixed and add the bananas. Batter will be thick and lumpy. Divid the mixture between two greased loaf pans. Bake about 30 minutes or until golden brown and tooth pick comes out clean.

Zucchini Bread
2/3 cups oil
4 eggs
2/3 cups water
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
2 teaspoons vanilla
2 2/3 cups sugar
3 cups shreeded zucchini
3 1/3 cups flour

Preheat oven to 350. Grease bottom of 2 loaf pans. Mix oil and sugar. Add the rest of the ingredients and mix well. Batter will be thin and lumpy. Bake 50-60 minutes, until lightly brown and toothpick comes out clean. If making mini loaves I get 16.

aundrea Cake Central Cake Decorator Profile
aundrea Posted 24 Sep 2008 , 10:48pm
post #65 of 126

mmmmmmmmm i cant wait to try some of these amazing receipes!!

Jopalis Cake Central Cake Decorator Profile
Jopalis Posted 24 Sep 2008 , 10:59pm
post #66 of 126

pumpkin, spice, apple.... cream cheese icing for filling or ...? Doing WBH spice cake this weekend with cream cheese icing for filling and spicy rum buttercream (like a merengue icing but with the yolks).... Yummmy.

justgale Cake Central Cake Decorator Profile
justgale Posted 24 Sep 2008 , 11:39pm
post #67 of 126

For breakfast Christmas morning we always have maple twist. We have them lots of other times too. They are to good to save for just Christmas day. It's a pillsbury recipe.

3 Tablespoons sugar
1 teaspoon cinnamon
1 teaspoon maple flavor
2 cans of Pillsburry Refrigerated Crescent Dinner Rolls
2 tablespoons butter or mergarine softened

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In small bowl combine sugar and cinnamon and maple flavor. Unroll both cans of dough. Frimly press perforations to seal each rectangle. spreed with butter. Sprinkle with the sugar mixture. Press lightly. Starting at longer side, roll up each rectangle, pinch edges to seal.
With a sharp knife cut roll in half lengthwise, forming 2 strips. With cut sides up carefully overlap strips 2 times to form twist. Press edges together to seal. Repeat with remaining dough. Bake at 375 for 10-15 minutes until golden brown.
Drizzle with maple glaze.
Maple Glaze
1/2 cup powder sugar
1/4 teaspoon maple extract
2 to 3 teaspoons milk

justgale Cake Central Cake Decorator Profile
justgale Posted 24 Sep 2008 , 11:47pm
post #68 of 126

During the fall and up till around oh Feb. we always have plently of Chex party mix on hand. I sort of follow the original recipe. I just leave out the bagle chips, double the pretzles, use dry roasted peanuts and cahews instead of the mixed nuts, add gold fish crackers and seseme stix to the mix. I also double the butter/spice bit and pour it over the mixture before placeing it in the oven. With the left over Chex mix I make People Puppy Chow aka Muddy Buddies. This way I get both the salty and sweet treats.
Sherri

justgale Cake Central Cake Decorator Profile
justgale Posted 25 Sep 2008 , 12:06am
post #69 of 126

This one is good for breakfast.

Sweet Cinnamon Biscuits
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup veg. oil
3/4 cup buttermilk
8 talbespoons softened butter
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom

Preheat the oven to 400. Lightly Grease a 9 inch round pan. Combine flour, baking powder, salt, and baking soda in a bowl and mix well. Stir in veg. oil. Add buttermilk, and stir until just blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 inch rectangle. Spread the butter over the dough. Combine the sugar, cinnamon, and cardamom in a small bowl and mix well. Sprinkle over the butter. Roll up the rectangle jelly roll fashion. Cut the roll into 1 1/2 inch slices. Arrange the slices, in the prepared pan. Bake until lightly browned, about 15-20 minutes. Remove from oven and Drizzle with glaze.
Glaze
just add a little bit of milk at a time to some powder sugar until pouring consisity.

justgale Cake Central Cake Decorator Profile
justgale Posted 25 Sep 2008 , 12:28am
post #70 of 126

Last one for now. I promise. When we lived in England and went to parties over there someone always servered sasuage rolls. We also learned about Guy Fawkes Night (also known as Bonfire Night, Cracker Night, Fireworks Night) It is an annual celebration on the evening of the 5th of November. It celebrates the foiling of the Gunpowder Plot of the 5 November 1605 in which a number of Catholic conspirators, including Guy Fawkes, attempted to blow up the Houses of Parliament in London, England. They celebrate by having bon fires, and sometimes fireworks. They also make scarecrows and throw them in the fire to repersent Guy Fawkes. Anyway my son was born over there and has insisted we always celebrate this holiday, even though we moved back to the States when he was 2. I finely found a good recipe for the sasuage rolls on the net. Credit for it goes to Gloria Spitz and we will definetly be having these as part of the celebration from now on.

Sasuage Rolls
1 egg beatem
Pork "breakfast" ground sasuage 12oz.
Pepperidge Farm puff pastry sheets-one package
1/2 cup dry bread crumbs

Preheat oven to 400. Mix in a lg. bowl the bread crumbs, 1/2 the egg and the ground sasuage. Mix well. Unfold the puff pastry sheets. (roll out if necessary) and cut into 3 inch wide strips. Place the sasuage mixture about 3/4 of an inch in diameter on the center of each puff pastry sheet. Brush the edge of the strips with the beaten egg. Roll up the pastry into cylinders. Seems on the bottom.
Brush each pastry cylinder with the beaten egg then cut into one and a half inch rolls. Place rolls seam side down on a lightly greased cookie sheet. Bake for about 15 minutes. Reduce oven temp to 350 and bake for another 15 min. or until the sausage rolls are golden brown. Serve while warm. Makes about 20 rolls.

justgale Cake Central Cake Decorator Profile
justgale Posted 25 Sep 2008 , 12:28am
post #71 of 126

Last one for now. I promise. When we lived in England and went to parties over there someone always servered sasuage rolls. We also learned about Guy Fawkes Night (also known as Bonfire Night, Cracker Night, Fireworks Night) It is an annual celebration on the evening of the 5th of November. It celebrates the foiling of the Gunpowder Plot of the 5 November 1605 in which a number of Catholic conspirators, including Guy Fawkes, attempted to blow up the Houses of Parliament in London, England. They celebrate by having bon fires, and sometimes fireworks. They also make scarecrows and throw them in the fire to repersent Guy Fawkes. Anyway my son was born over there and has insisted we always celebrate this holiday, even though we moved back to the States when he was 2. I finely found a good recipe for the sasuage rolls on the net. Credit for it goes to Gloria Spitz and we will definetly be having these as part of the celebration from now on.

Sasuage Rolls
1 egg beatem
Pork "breakfast" ground sasuage 12oz.
Pepperidge Farm puff pastry sheets-one package
1/2 cup dry bread crumbs

Preheat oven to 400. Mix in a lg. bowl the bread crumbs, 1/2 the egg and the ground sasuage. Mix well. Unfold the puff pastry sheets. (roll out if necessary) and cut into 3 inch wide strips. Place the sasuage mixture about 3/4 of an inch in diameter on the center of each puff pastry sheet. Brush the edge of the strips with the beaten egg. Roll up the pastry into cylinders. Seems on the bottom.
Brush each pastry cylinder with the beaten egg then cut into one and a half inch rolls. Place rolls seam side down on a lightly greased cookie sheet. Bake for about 15 minutes. Reduce oven temp to 350 and bake for another 15 min. or until the sausage rolls are golden brown. Serve while warm. Makes about 20 rolls.

BCJean Cake Central Cake Decorator Profile
BCJean Posted 25 Sep 2008 , 4:35pm
post #72 of 126
Quote:
Originally Posted by toodlesjupiter

Anyone know where to get good apple butter? I'm in So. CA, and haven't found any that could compare to my Grandma's. Do you know how to make it? TIA!




I have never purchased apple butter that I liked. I make my own and do it in a crockpot. It cooks for a total of 20 hours and makes the house smell wonderful. The recipe I use is:

APPLE BUTTER
12-14 cooking apples
2 cups cider
2 cups sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Core and chop apples. (do not peel). Combine apples and cider in slowpot. Cover and cook on low for 12 hours or until apples are mushy. Puree in food mill or sieve. Return pureed mixture to pot; add sugar, cinnamon and cloves. Cover and cook on low 8 hours, stirring occasionaly. Pour in hot sterilized jars and seal. Makes about 8 cups.

Melvira Cake Central Cake Decorator Profile
Melvira Posted 25 Sep 2008 , 5:11pm
post #73 of 126

Oh MAN!! BCJean, I can just imagine how that would smell!! That is 20 hours of pure torture!!

dandelion56602 Cake Central Cake Decorator Profile
dandelion56602 Posted 25 Sep 2008 , 5:22pm
post #74 of 126

BCJean, what kind of apples do you use? I haven't a clue what a "cooking apple" is. Have you or anyone you know made it w/ Splenda or the like?

toodlesjupiter Cake Central Cake Decorator Profile
toodlesjupiter Posted 25 Sep 2008 , 5:25pm
post #75 of 126

BCJean- Thank you so much for posting that! I never thought to get it from my Grandma when she was still with us, and now who knows if she even had it written down. So thank you!

BCJean Cake Central Cake Decorator Profile
BCJean Posted 25 Sep 2008 , 5:27pm
post #76 of 126

dandelion56602......
The cooking apple I use most is Granny Smith. When I lived in the Midwest, I used Jonathan but I can never find them in California. Any apple which is firm and kind of tart works well. Red or golden delicious apples are too soft.
I have never tried using a sugar substitue.

lutie Cake Central Cake Decorator Profile
lutie Posted 25 Sep 2008 , 11:01pm
post #77 of 126

Please, please, please do not use sugar substitutes in your cooking... they change chemically (when heat is applied or they are mixed with other things), and just because the FDA has approved them does not mean they are safe!

If you are a diabetic, then look for the natural sweeteners such as, evaporated cane juice or date sugar or stevia. They can be found in the natural food stores or online. Some recipes just need sugar... like apple butter.

I use Macintosh and other mealy apples... some apples are sweeter than others. In my opinion, Golden Delicious add another dimension to the flavor. I love to mix apples to get a wonderful flavor... they get all mushed up in the sieve anyway. (Granny Smith is a little too tart for my apple butter recipe and needs more sugar). I usually start my apple butter out with no sugar and let it start to cook down... that way, I can adjust the sugar amount to make sure it is not too sweet. You do not want to take away from the apple taste.

My apple butter cooks for at least a day or two... I let it cook in a slow oven... I make quite a bit, as we use it almost every day in some form or another. Nothing like apple butter. Nothing!

pamconn Cake Central Cake Decorator Profile
pamconn Posted 29 Sep 2008 , 2:43pm
post #78 of 126

BCJean
I am not a canner-is it possible to make this and freeze it? Or put it in containers and give it away? How long does it keep after making it?

We love apple butter, I'm just afraid to can!!

BCJean Cake Central Cake Decorator Profile
BCJean Posted 29 Sep 2008 , 10:58pm
post #79 of 126
Quote:
Originally Posted by pamconn

BCJean
I am not a canner-is it possible to make this and freeze it? Or put it in containers and give it away? How long does it keep after making it?

We love apple butter, I'm just afraid to can!!




Sorry it took me so long to get back to you. I had to work today and just got home.
I have never tried to do anything with the apple butter except to can it.

You don't have to do anything difficult though. Just buy some small jars. They have them in the grocery store in the baking aisle, or ask someone. They come usually 12 to a pack and I get the 1/2 pint size. You sterilize the jars and lids and while they are hot, you dip the apple butter in the jar and immediately put the lid on and tighten it down. As it cools it will seal the lid (you will hear it pop when it seals). that is the fun part. I always hang around in the kitchen for about an hour and count them as they pop to make sure they all sealed. You don't have to do anything else to them and they will keep for at least a year that way. If you don't can it, it will stay good at least a month because of all the sugar in it.

These make great Christmas gifts.

pamconn Cake Central Cake Decorator Profile
pamconn Posted 30 Sep 2008 , 2:37am
post #80 of 126

BCJean, thanks for the answer, and don't worry, I just now had time to get back online.

I thought I might have to do the wax thing or something. To make sure I understand, I boil the jars in water and take them out, dry them and while still hot put in the apple butter and put on the lids? Do you take out one jar at a time? Sorry for so many questions. icon_redface.gif

Sounds like something I could do.

BCJean Cake Central Cake Decorator Profile
BCJean Posted 30 Sep 2008 , 2:47am
post #81 of 126

I do not dry my jars, I take the jars out of the hot water one at a time, turn it upside down to pour the water out, fill with the hot apple butter and put the lid on. I leave the crock pot on until all of the apple butter is gone. You want both the jars and apple butter to be hot, then as it cools it forms the vacuum and seals the jar. I have canning tongs to lift the hot jars out of the water and it works really well.

If you want to give these as gifts, after they are sealed and cooled, you can remove the screw on band and cover the top with a square of cute fabric, then put the band back on.

EDITED:
PLEASE READ ON FOR AN UPDATE TO THIS METHOD OF CANNING!

Melvira Cake Central Cake Decorator Profile
Melvira Posted 30 Sep 2008 , 2:59am
post #82 of 126

Hey, BCJean, you don't have to process these in a water bath to can them? Is that just because you keep it all hot until it's put together? When I do my jelly I always have to process it for 10 minutes. I like your way better!! thumbs_up.gif

You know what else you can do to keep the jars hot, and so they are dry also... wash them well, then put them in a warm oven! Works great!

BCJean Cake Central Cake Decorator Profile
BCJean Posted 30 Sep 2008 , 3:04am
post #83 of 126
Quote:
Originally Posted by Melvira

Hey, BCJean, you don't have to process these in a water bath to can them? Is that just because you keep it all hot until it's put together? When I do my jelly I always have to process it for 10 minutes. I like your way better!! thumbs_up.gif

You know what else you can do to keep the jars hot, and so they are dry also... wash them well, then put them in a warm oven! Works great!




No, you don't have to process them in a hot water bath.
I love the idea of putting the jars in an oven. I will be making a batch of apple butter next month and will for sure keep the jars hot that way. Thank you.

EDITED:

PLEASE READ ON FOR AN UPDATE ON THIS METHOD!

mcdonald Cake Central Cake Decorator Profile
mcdonald Posted 30 Sep 2008 , 3:06am
post #84 of 126

These recipes sound wonderful!! Great ideas for our fall fest coming this month. wanted some new fall flavors to try!!! I need to also contribute but heading off to bed now.. will add tomorrow.

lutie Cake Central Cake Decorator Profile
lutie Posted 30 Sep 2008 , 3:55am
post #85 of 126

A word of caution! You should always error on the side of caution... please put your apple butter into a hot water bath for a 10 minutes... it is a safer way to make sure that your processing is the most sanitary and safe for your family. I know some people will say it is not necessary, but it is. (this is the old home ec teacher coming out of me)...

A simple site to go to is www.pickyourown.org/applebutter.htm... there are pictures of each step and instructions. I recommend it for those who have never made apple butter previous to this time.

Please, be safe in your cooking... it only takes an extra 10 minutes, but your apple butter will last twice as long and be twice as safe.

BCJean Cake Central Cake Decorator Profile
BCJean Posted 30 Sep 2008 , 5:03am
post #86 of 126
Quote:
Originally Posted by lutie

A word of caution! You should always error on the side of caution... please put your apple butter into a hot water bath for a 10 minutes... it is a safer way to make sure that your processing is the most sanitary and safe for your family. I know some people will say it is not necessary, but it is. (this is the old home ec teacher coming out of me)...

A simple site to go to is www.pickyourown.org/applebutter.htm... there are pictures of each step and instructions. I recommend it for those who have never made apple butter previous to this time.

Please, be safe in your cooking... it only takes an extra 10 minutes, but your apple butter will last twice as long and be twice as safe.




Oh my, Please everyone, follow her advise. I sure don't want to make everyone sick. I personally have been making it without the hot water bath for 40 years and my mother did before that, but I sure don't want to give that advise to anyone else. I do always double check my jars when they are cool to make sure they sealed by pressing down on the lid.
Sorry!

dandelion56602 Cake Central Cake Decorator Profile
dandelion56602 Posted 1 Oct 2008 , 2:08am
post #87 of 126

Well, I don't have a sieve or mill. Will it be ok to use a strainer/colander?

BCJean Cake Central Cake Decorator Profile
BCJean Posted 1 Oct 2008 , 2:21am
post #88 of 126

I do have a canning seive so have never tried anything else. I am sure you could use any seive. I would think the holes in a colander would be too large and would let rather large pieces come through. If you don't care if your apple butter is kind of chunky then it would be fine. There will be small pieces of hard apple or peels and that is what you are trying to remove. You don't have to strain it at all, it just makes a smoother finished product.

Please understand I am only quoting my personal experience with making apple butter. I have had no formal training in canning. I learned from my mother who learned from her mother. I do love apple butter and make it every year.

dandelion56602 Cake Central Cake Decorator Profile
dandelion56602 Posted 1 Oct 2008 , 4:33am
post #89 of 126

I'll be starting my batch in the morning. I know some are not for using artificial sweeteners, but I'm going to try this one http://www.recipezaar.com/204126, then try yours BCJean after I make my yearly treck to the apple orchard back home. Then probably include them in Christmas baskets.

I came by this recipe that I'm going to have to give a shot! Apple Butter, Pumpkin & Pie all in one has me extremely wanting some. If anyone makes it give us some feedback!

http://allrecipes.com/Recipe/Apple-Butter-Pumpkin-Pie/Detail.aspx

pamconn Cake Central Cake Decorator Profile
pamconn Posted 1 Oct 2008 , 1:00pm
post #90 of 126

BCJean
I sent you a pm yesterday, but my computer keeps crashing while I'm on CC. I can resend if you didn't get it.

Quote by @%username% on %date%

%body%